MENU FOR THE WEEK OF JANUARY 27TH, 2016

Menu for the Week of January 27th, 2016

 

SPICED CARROT VELOUTÉ
CRÈME FRAÎCHE, BLOOD ORANGE & HAZELNUT

Domaine Labet Cremant du Jura Rosé Brut NV
Jura, France

 

CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
PORK & DUCK PÂTÉ, ORANGE, PISTACHIO & PICKLED RAMP
VENISON BOUDIN NOIR, HAZELNUTS & CHERRIES
RED WINE-CURED BRESAOLA

Domaine Weinbach Pinot Blanc Reserve 2014
Alsace, France

 

TWICE-COOKED PORK BELLY
ROASTED BEECH MUSHROOMS, BROWN BUTTER-PARSNIP PURÉE

SHAVED FENNEL & RADISH, SAUCE VERTE

Eyrie Pinot Noir 2013
Willamette Valley, Oregon

 

LACINATO KALE SALAD
PORTLAND CREAMERY CHÈVRE, SATSUMAS

SUNFLOWER SEEDS, MINT

Bodegas Muga Rioja Blanco BF 2014
Rioja, Spain

 

SELECTION OF ARTISANAL CHEESES
CRANBERRY MOSTARDA, HIGH DESERT HONEY
SPICED PISTACHIOS & HOUSEMADE CRACKERS

Maximin Grünhauser Riesling Kabinett Herrenberg 2014
Mosel, Germany

 

DARK CHOCOLATE PAVÉ
ROASTED BANANA-CHAI ICE CREAM
PLANTAIN CHIPS

César Florido Chipiona Especial NV
Jerez, Spain